Wagyu tongue huarache
Huaraches – literally meaning 'sandals' – are a delicious Mexican dish made with corn tortillas in the shape of the eponymous shoe. Santiago Lastra uses three different types of corn masa to get his striking, striped huarache, which is filled with tender wagyu beef tongue from family-run butchers HG Walter, and a creamy camelina seed purée.
Santiago, on his relationship with HG Walter, says: 'I love working with HG Walter because the quality of the meat is always so good and they are incredibly consistent and reliable. I also love the fact that they support small producers.'
Ingredients
Metric
Imperial
Spicy pickles
- 1l water
- 350g of caster sugar
- 700g of apple cider vinegar
- Scotch bonnet chillies, 5 pieces
- 250g of beetroot
- 250g of kohlrabi
Tongue
- 1 beef tongue, 500g–1kg
- 3l water
- 12g of salt
- 2g of juniper berries
- 2g of bay leaf
- 2g of black peppercorns
- 5g of chipotle meco chilli
Camelina seed cream
- 40g of garlic cloves, skin on
- 90g of camelina seeds
- 40g of water
- 20g of olive oil
- salt
Wagyu huarache
- 420g of corn masa, fresh, or 210g dried corn masa and 210g water mixed together
- 120g of wagyu fat
Garnish
- 120g of hazelnut oil
- wild chervil, to garnish
Equipment
- Tortilla press or rolling pin
Method
Begin by making the spicy pickles a day ahead. Bring the water, sugar, vinegar and Scotch bonnets to a simmer. Cook for 10 minutes
- 1l water
- 350g of caster sugar
- 700g of apple cider vinegar
- Scotch bonnet chillies, 5 pieces
Pour the hot pickling liquid over the vegetables, and then cover and allow to pickle overnight
Simmer all the ingredients for the tongue together for 2 hours 45 min
- 1 beef tongue, 500g–1kg
- 3l water
- 12g of salt
- 2g of juniper berries
- 2g of bay leaf
- 2g of black peppercorns
- 5g of chipotle meco chilli
Once cooked, let the tongue rest at room temperature until cool enough to handle, then remove the skin and any gristle and set aside
Preheat the oven to 180°C
Wrap the garlic in foil, and roast for about 15 minutes, or until soft. Once cool enough to handle, remove the garlic skin and weigh out 20g of roasted garlic
- 40g of garlic cloves, skin on
Lightly toast the camelina seeds until fragrant
- 90g of camelina seeds
Blend 50g seeds (reserving the remainder for garnish) with the 20g roasted garlic and the water, then emulsify in the oil and season to taste. Keep warm until ready to use
- 40g of water
- 20g of olive oil
- salt
To make your huaraches, divide the masa into 35g balls. Press each ball into a rough oval shape by hand, and then use a tortilla press to flatten them out
- 420g of corn masa, fresh, or 210g dried corn masa and 210g water mixed together
Heat up the wagyu fat in a pan, and then fry the huaraches on both sides
- 120g of wagyu fat
Once the huaraches are fried, preheat the grill
Grill the tongue on just one side before cutting into thin slices
Place a huarache on each plate, spread the camelina seed cream on top of it, followed by the reserved toasted camelina seeds. Then place the slivers of tongue on top, and dress the tongue with the hazelnut oil
- 120g of hazelnut oil
Serve the huaraches with the slices of pickles on the side, garnished with the wild chervil
- wild chervil, to garnish
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